Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/310562
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Application of a Cold-Pressing Treatment to Improve Virgin Olive Oil Production and the Antioxidant Phenolic Profile of Its by-Products |
Autor: | Fernández-Prior, África CSIC ORCID; Cubero-Cardoso, Juan CSIC ORCID ; Bermúdez-Oria, Alejandra CSIC ORCID; Trujillo-Reyes, Ángeles CSIC ORCID ; Fernández-Bolaños Guzmán, Juan CSIC ORCID ; Rodríguez-Gutiérrez, Guillermo CSIC ORCID | Palabras clave: | Phenolic Hydroxytyrosol 3,4-dihydroxyphenylglycol Cold pressure Olive oil solid waste Antioxidants By-products |
Fecha de publicación: | jun-2023 | Editor: | Multidisciplinary Digital Publishing Institute | Citación: | Antioxidants 12(6): 1162 (2023) | Resumen: | The olive oil sector is continuously evolving in order to improve the quality of olive oil and its by-products. In fact, the trend is to use increasingly greener olives to improve quality by decreasing the extraction yield, thus obtaining a higher content of antioxidant phenolics. The application of a cold-pressing system to the olive before the extraction of oil was tested with three varieties: picual at three different stages of maturity and arbequina and hojiblanca at early stages of maturity. The Abencor system was used for the extraction of virgin olive oil and its by-products. For the quantification of phenols and total sugars for all phases, organic solvent extractions and colorimetric measurements and high-performance liquid chromatography (HPLC) with a UV detector were used. The results show that the new treatment significantly improved the amount of oil extracted by between 1 and 2% and even increased its concentration of total phenols by up to 33%. Regarding the by-products, the concentrations of the main phenols, such as hydroxytyrosol, increased by almost 50%, as did the glycoside. The treatment also facilitated the separation of phases in by-products and improved the phenolic profile, although not in terms of total phenols, but individual phenols with higher antioxidant activity were obtained. | Versión del editor: | https://doi.org/10.3390/antiox12061162 | URI: | http://hdl.handle.net/10261/310562 | DOI: | 10.3390/antiox12061162 | E-ISSN: | 2076-3921 |
Aparece en las colecciones: | (IG) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
antioxidants-12-01162.pdf | 968,85 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
1
checked on 20-abr-2024
WEB OF SCIENCETM
Citations
1
checked on 20-feb-2024
Page view(s)
37
checked on 27-abr-2024
Download(s)
28
checked on 27-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
Este item está licenciado bajo una Licencia Creative Commons